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Sunday 24 September 2017
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Baked pumpkin kebbeh – Kebbit Lakteen bil Siniyeh

Baked pumpkin kebbeh

Kebbit lakteen” is a vegetarian and version of kebbeh. It can be stuffed with seasonal greens along with the basic stuffing ingredients such as chickpeas, walnut and onions. If shaping the kebbeh into balls is hard for you, opt for this pan-baked version easier to prepare and of course healthier!

Total Servings: 5

Preparation Time: 1 hour

Ingredients:

Dough
500 g of pumpkin, cooked, strained and mashed
2 cups of bulgur
1 tbsp. of all-purpose flour

Stuffing
1 ½ cup of onion, chopped in julienne
½ cup of chickpeas, cooked, peeled and drained                                    2 cups of green leafy vegetables (chicory or spinach), boiled and strained
½ cup of walnuts, toasted and chopped
¼ cup of sour pomegranate seeds
3 tbsp. of sumac
olive oil
Salt, pepper, all-spice to taste

Preparation method:

Dough

  1. In a mixing bowl, add the mashed pumpkin, the bulgur, spices and flour
  2. Mix and knead well. You may need to add more flour if the pumpkin is still wet. Add flour until the dough is not sticky anymore

Stuffing

  1. In a pan, sauté the onions until soft and transparent using the olive oil
  2. Add the chickpeas, walnuts, pomegranate seeds, spices and the greens and simmer for 5 minutes
  3. Set aside

Cover the first layer of dough with enough stuffing

Preparing the kebbeh

  1. Grease an oven pan with olive oil and spread half of the dough into an evenly thick layer
  2. Cover evenly with the filling
  3. Sprinkle the sumac on all the surface
  4. Pat the rest of the kebbeh dough over the filling into an even layer
  5. With a knife, make decorative patterns on the kebbeh 
  6. Grease the surface of the kebbeh with olive oil
  7. Bake in the oven for 20 minutes and serve warm or cold with a salad on the side

 




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